Healthy Vegan Saffron Chia Pudding – a ‘Deconstructed’ Spin on the Swedish Christmas Saffron Bun
This is a healthier, vegan alternative to the classic Swedish Christmas saffron bun ”Lussekatt”. Normally they are cute lil twisted buns in the shape of an S with two raisins on top, and some newer versions are braided and have an almond paste filling (you can see what I mean by this on my recipe for Lussekatter here)!
The classic Swedish lussekatt doesn’t usually have almond paste like I have as part of the toppings, but some more modern versions do, and I think it’s delicious. It pairs beautifully with this pudding imo hehe.
Healthy Vegan Saffron Chia Pudding – Deconstructed Beloved Swedish Christmas Lussekatt
This is a really decadent vegan pudding in tribute to the traditional Swedish saffron Christmas buns, Lussekatter.
Ingredients
Saffron Chia Pudding
- 250 ml coconut milk (for a healthier version use only oat milk or other milk alternative with lower fat content)
- 300 ml oat milk (or other milk alternative)
- 0.5 g saffron
- 2 tbsp maple syrup (adjust to your desire, or use other sweetener)
- ¾ tsp pure vanilla extract
- 6 tbsp chia seeds
Sweet Almond Paste
- 125 ml raw almonds
- maple syrup (sweeten to your taste)
- dash of cardamom
- splash of pure vanilla extract
Toppings
- raisins
- coconut flakes
Instructions
- First mix saffron (either use preground or grind it yourself with a pestle and mortar) with the coconut milk and oat milk preferably using a whisk. Combine until the spice has completely dissolved. Then add maple syrup and vanilla extract.
- Once the mixture is completely combined, add the chia seeds slowly as you continue to stir. I find that the seeds mix most evenly that way.
- Let the pudding rest for about ten minutes, and then lightly whisk again. Place the pudding mixture into the fridge and let the chia seeds work their magic. Mix the pudding a few times while the chia seeds continue to expand and absorb the liquid.
- Allow the pudding to set for at least 3 hours before consuming. But you can tell when it's done as the pudding gets more firm.
- While the pudding is in the fridge, add the almonds to a food processor to make the almond paste. Mix them until the texture is almost like sand. Add a dash of cardamom, vanilla, and maple syrup now and mix again. It should result in a slightly wet pasty texture. If you don't want to have maple syrup you can try adding a teaspoon or so of water to achieve a similar texture, but then it won't be as sweet of course.
- Once the pudding is done, put a spoonful of almond paste on each serving and top with raisins and coconut flakes!
- Enjoy! 🙂
